Hinkle Creek Mud Pies4 large eggs
2 cups sugar
2 sticks margarine
4 heaping tablespoons cocoa powder
1 tablespoon vanilla flavoring
Pinch of salt
1 cup chopped pecans
Vanilla ice cream
Cream together eggs and sugar and set aside.
Combine margarine and cocoa powder and cook in microwave until margarine is melted. Remove and add vanilla and salt, then pecans. Combine margarine mixture with egg mixture and mix well.
Pour 1⁄4 cup of mixture into large-mouth half-pint canning jars that have been sprayed with cooking spray. Place jars in a pan half-filled with water and bake at 300 degrees for 45 minutes. Do not overbake. Top with a scoop of vanilla ice cream.
Note: This recipe contains no flour.Pamalucy’s Salad Dressing3 cups mayonnaise
11⁄2 cups sugar
5 tablespoons apple cider vinegar
3 tablespoons finely chopped pecans
3 tablespoons real bacon bits
3 tablespoons finely chopped purple onion
Combine all ingredients and mix well. Keeps well if stored in a container in the refrigerator. Use as a dressing for green salad or heat it in the microwave for 10 seconds and use it as a dipping sauce for hushpuppies or saltines.

TOPPING
20 Kraft caramels
2 tablespoons milk
Prepare cake mix as directed on package. Combine pecans with 2 tablespoons powdered sugar and stir this in the batter (the powdered sugar keeps the pecans from settling on the bottom). Bake cake in a 9×13-inch pan as directed on the box.
When cake is done, remove from oven and poke holes in the top. Pour sweetened condensed milk over the top of the cake while it’s still hot.
Combine box of powdered sugar, cream cheese, Cool Whip and vanilla. When cake is cool, ice the top.
Melt caramels and milk in a double boiler. Drizzle over icing, making sure to get the edges. Swirl caramel mixture over the top using a toothpick.